612 ROASTED LI SHAN OOLONG (Fragrant Pear Mountain Oolong Tea) Mountain Tea Series This tea is one of the finest examples of rich, high-mountain oolongs. A rare case of a masterfully roasted high-mountain oolong, where the roasting does not overpower but instead highlights Li Shan’s natural complexity. Unlike aged oolongs, this tea does not require years of maturation— its character unfolds immediately thanks to skillful roasting. Grown at an altitude of 2000 meters and above in the Li Shan (梨山, Pear Mountain) tea region in north-central Taiwan.
Characteristics:
Aroma: Intense, with notes of caramelized fruit, a light smokiness, and honey undertones.
Liquor color: Deep golden with a slow olive hue.
Taste: Rich, rounded, with dominant notes of baked apples, brown sugar, and a subtle floral freshness.
Aftertaste: Long, warm, with spicy nuances and a mineral sweetness.
Processing Features:
Medium oxidation (25–30%) – Preserves fruity brightness while adding depth.
Medium roasting (slow and low heat) – Enhances caramel tones, softening astringency.
Leaf material: Tightly rolled leaves with a slight sheen, dark green with reddish edges from roasting.
About Li Shan Tea Region: The Li Shan (梨山, Pear Mountain) tea region is one of Taiwan’s most prestigious and high-altitude tea-growing areas, located in the island’s central part, bordering Taichung and Hualien counties. Its name translates to "Pear Mountain"—once known for fruit cultivation, it is now the kingdom of premium high-mountain oolong.
Altitude: 1600–2600 meters above sea level (main plantations at 1800–2200 m).
Average temperature: 5–10°C lower than in the valleys (around 20°C in summer, possible frost in winter).
Fog and humidity: Dense fog 200+ days a year protects the tea from direct sunlight, slows leaf growth, and enhances aromatic compound accumulation.
Soil: Mineral-rich with good drainage.
Why Does It Matter? The cold climate and temperature fluctuations result in denser, more concentrated tea leaves, while slow growth intensifies floral and fruity notes in the finished tea.